1 box puff pastry shells (not sheets!)
1 package (3.3 oz) instant white chocolate pudding
1 cup milk
1½ cups sweetened whipped cream
1 cup assorted chopped fresh berries (diced strawberries and raspberries with blueberries is my favorite combination)
2 Tbs. granulate sugar
2 Tbs. peach schnapps
Preheat oven to 400 degrees F. Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown. Remove from baking sheet to cool on wire rack. Immediately press centers of shells down to create ‘ baskets’.
In a mixing bowl, combine pudding with milk and whisk until smooth. Fold in whipped cream and set aside in refrigeration for later use. Combine berries in a large mixing bowl; sprinkle with sugar and add schnapps; gently toss to combine.
To assemble: Spoon prepared white chocolate mixture into each berry basket. Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets. Drizzle with melted chocolate, if desired. Serve at once.
Makes 6 berry baskets
Now You're Cookin',
Chef Alli
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